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Intro Obviously, it is important to know how to protect yourself and customers. The main parts of a fire safety plan –Installing fire safety equipment –Developing and publicizing evacuation routes –Training and drilling employees

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Fire Hazards Electrical wiring and equipment - improper use of equipment accounts for 1/3 of all accidental fires in restaurants Check for discharged or damaged fire extinguishers, replace

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Fire Detection Devices Smoke Detectors Ionization DetectorsUses small electric current to detect combustion particles from smoke, heat or flames Photoelectric DetectorsUses a beam of light located inside the device to react to smoke or flame Heat/Flame Detectors ThermostatsContains a metal strip or disk that closes against an electric contact and starts alarm when preset temperature is reached Rate of Rise Detectors Triggers an alarm when the temperature rises faster than a preset number of degrees per minute Flame detectorsUses infrared and ultraviolet sensors that respond to the movement of flame, or to its radiant energy

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Classes of Fire & Extinguishers

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All restaurant fires are classified as A, B, C, D, or K. Different types of fires require different types of fire extinguishers. Have a fire safety expert help choose the right type of extinguisher. Automatic and mechanical extinguishers need to be fully charged and regularly inspected. Extinguishers should be located near possible fire hazards –and along convenient exit routes

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Classes of Fire & Extinguishers All systems focus on four ways to put out a fire –Remove the fire’s fuel supply –Deny it oxygen –Cool the fire’s fuel below its combustion point –Disrupt the flame’s chain reaction by using a dry chemical extinguisher

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Classes of Fire & Extinguishers Extinguisher materials Water-based extinguishers Rechargeable from a clean water source (Approved) Use on Class fire only Aqueous film – forming foam extinguishers Reduces temperature and supply of oxygen to fire Must be protected from freezing Use only on Class A or A/B fires Do not use on deep-fat fires Carbon dioxide extinguishers o Contains gas-based mixture, leaves no residue o Limited in range o May deplete user’s oxygen supply o Use on B or C fires Dry chemical extinguishers Interrupts chemical action that sustains fire Available A/B/C and B/C and K Only B/C or K type used on deep-fat fryers

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Hand Portable Hand portable extinguishers can be used for small fires, but only by those who are trained to use them correctly. Use extinguishers for fires on 3 ft high/wide or less. Extinguishers are marked with the type of fires they fight.

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Evacuation Plan –To protect people – If there is a fire you need a plan –Mark each route with signs and lights –Provide emergency lighting (battery) –Exit doors open outward without keys –Exit steps, ramps marked, kept clear, in good repair

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Who Fights the Fire? 1 st question: Are you in danger? –Fools rush in Notify Supervisor At Home: –Only use extinguisher if trained –If any doubt, call fire dept, and evacuate.

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Do not fight fire if there is thick smoke fire is so hot you can’t get close to it fire is more than 3 feet in diameter fire could spread to dangerous stuff proper extinguisher not available not trained

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Preventing Burns 10 steps to avoid burns: 1. Equipment in goods working order 2. Do not overcrowd range top 3. Pot handles away from burners and not sticking out over edge of range 4. Keep burner flames from licking over pan 5. Open covers Away from you

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Lift –Grip with whole hand, wrists straight as possible – Tighten stomach muscles and align the back –Arch lower back by pulling shoulders back and sticking out chest –Check weight and balance –Transfer weight to legs –Lift with legs –Do not twist

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Proper lifting technique Setting down the load –Using leg muscles, bend at knees –Set down corner of load, slide hand out from under and settle rest of load

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Proper lifting technique

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Carrying Safely Look for Hazards –Slippery floors –People –Furniture or equipment –Carpet tears Check for safe place to set down load if needed

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Avoid Cuts by Use gloves or towel to protect hands removing covers Use proper openers, never knives Plastic or metal scoops, not glass for ice, do not cool glass in ice. Throw out nearby food or ice if glass is broken, (storage)